a great alternative to those expensive ready-made dips at the grocery store! this recipe is from "the best of mayberry: the best of the best - home economists tested recipes" by betty conley lyerly.
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Home & Garden > Kitchen, Dining & Bar > Baking Accs. & Cake Decorating 
Home & Garden > Kitchen, Dining & Bar > Baking Accs. & Cake Decorating 
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Home & Garden > Kitchen, Dining & Bar > Other Kitchen & Dining Items 
delicious, great party soup and a good way to use leftovers. this makes a huge batch. i use chicken stock from concentrate (minor's or better than bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use st 
this chicken, carrot, and broccoli stir-fry is combined with a rich parmesan cheese sauce and served over angel hair pasta.
i got this recipe out of my dd book 
true avocado ritz is normally made with prawns (or shrimp), but this budget version using canned tuna is also delish! i normally serve this as a starter, but have occasionally had one or two avo halves as a lunch or summer main meal.
recipe source: shopper's newsletter
this recipe can be made a day ahead and stored in your refrigerator. this recipe is adapted from a magazine. prep and cook time does not include the time it takes to cook and mash the squash. 
a great appetizer for the holidays!
rudy loves these eggs basted hard. they are a cross between poached and fried. you can cook them to your preference; i like basted soft myself, served with toast. you need a fry pan with a lid, glass is best, so you can watch for doneness.
there is a fantastic mexican restaurant nearby called the "hacienda", and they are famous for their "wet burritos". (which basically means they are smothered in cheese!!!! lol!!) they are wonderful!! here is my very own version of them! (these are big, bu
this recipe comes from the 'dr. fishbone recipe book' and is a collection of favorites from the carolina's. i am placing it here for safe-keeping, it looks simple enough to be a tasty, easy soup to prepare.
this is a hearty bread that is low in fat and a good source of iron and fiber. to achieve the best results make sure all ingredients are at room temperature. recipe adapted from kraftfood's website. 
i haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! i think this would make a great fondue and plan to adapt it in that way. 
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